Method

• 1.
  Preheat oven to 150°C. Grease an 8-cup (2L) capacity round pie dish.
• 2.
  Place sugar and 1/4 cup (60ml) water in a saucepan over medium heat, stirring occasionally, until sugar dissolves. Increase heat to high and boil for 8-10 minutes until a dark caramel colour. Carefully pour into prepared dish.
• 3.
  Place cream and milk in a medium saucepan over medium heat, stirring regularly, until barely a simmer. Whisk eggs, brown sugar and vanilla essence in a large heatproof bowl. Pour cream mixture into egg mixture, whisking constantly until thoroughly combined. Pass through a sieve into prepared dish.
• 4.
  Place pie dish in a deep baking pan and add enough hot water to come halfway up the sides of the pie dish. Bake for 45 minutes-1 hour until edges are set and there is a slight wobble in the centre. Set aside to cool slightly, then chill for 3-4 hours or if time permits, overnight.
• 5.
  For the mango mojito syrup, place 1/4 cup (60ml) of water, sugar, lime zest, vanilla pod and seeds in a small saucepan and place over a high heat for 2 minutes or until sugar has dissolved. Remove from the heat and pour into a heatproof bowl. Add rum and bitters, if using, and set aside to cool for 15 minutes. Add mango to rum syrup, gently stirring to coat. Stand for 30 minutes.

• 6.
  Run a small sharp knife around the edge of the pie dish to loosen the creme caramel. Place a serving plate on top of the creme caramel and quickly invert. Spoon over the mango mojito syrup and top with mango wedges to serve.